Cookie and brownie fans, these keto blondies are the best of both worlds! Soft and tender (because they’re the tastiest when they’re just a tad under-done), packed with chocolate chips and a sprinkle of sea salt, they have fantastic flavor and texture!
While almond butter gives these that perfect gooey consistency, especially right out of the oven, it’s not a main ingredient (like other blondie recipes out there) and still results in the perfect cookie bar texture. If you’re not sensitive to dairy, try swapping the coconut oil for brown butter- my favorite- for a deliciously nutty complexity that adds so. much. FLAVOR. I’m sharing this step in the recipe, too.
what are blondies?
So, what are blondies? They’re basically “blonde” brownies that resembles a cookie bar. Everything you love about a cookie, but let’s bake it in a giant dish instead. Everything you love about a brownie, with a little less chocolate. Blondies and brownies share a similar texture- somewhat cake-like but really dense and gooey- while a cookie has more of a crisp-ness to it. If you’ve never tried one, prepare to be hooked.
I’ve made these keto blondies countless times (I may have a freezer stash going), and trust me, they’re the perfect sugar-free indulgence. They’re kid-approved. Gluten-free, grain-free, dairy-optional. And they’re shockingly KETO.
how to make keto blondies
This keto blondies recipe is very basic and comes together in a matter of minutes. It has a throw-it-in-the-bowl kind of simplicity that’s sort of required after a long week. And if you’re looking for one extra step that will seriously UP the flavor of these keto blondies, enter brown butter. A magic ingredient that makes everything better (blondies, soups, bad days, you get it).
Oh, and that sea salt. For me, it’s a must. The flakes of salt give these keto blondies a touch of that dreamy salty-sweet combo, along with the slightest amount of crunch. Flavor and texture overload. I’m here for it!
ingredients for low-carb blondies
To make these beauties, you will need the following ingredients:
- coconut oil (or optional brown butter if not dairy-free)
- almond butter (make sure it’s the drippy kind- only roasted almonds and salt)
- Monk fruit sweetener, preferably “Golden” (I use Lakanto’s Golden style sweetener which is closer to brown sugar and adds a nice caramel flavor)
- almond flour
- coconut flour
- baking soda
- keto-friendly chocolate chips (like Lily’s baking chips) or chocolate chunks
- sea salt flakes (optional), I love Maldon salt
Keto blondies are so easy to make! Here’s the process:
- Make the batter. Preheat the oven to 350°F. Mix together the butter/coconut oil, almond butter, and monk fruit sweetener until smooth. Slowly beat in the egg, egg yolk, and vanilla, then stir in the dry ingredients. Add the chocolate chips last and stir.
- Bake. Transfer the batter (it should be really thick) to a parchment paper-lined baking dish. I use a small rectangular Pyrex or a square baking dish (no larger than 8″ x 8″). Smooth out the batter until it’s even across the dish. Sprinkle with sea salt flakes and transfer to the oven. Bake for 20 minutes. Remove when the top is golden brown (you’ll want them slightly under-baked).
- Slice and enjoy. Let the keto blondies cool for about 20-30 more minutes in the pan before slicing them (you could dig in with a spoon and dish out some warm pieces if you don’t want to wait, and may I suggest a scoop of ice cream on top?). For clean slices, I recommend letting them cool for at least 30 minutes (or longer) in the pan before slicing. Don’t worry if they look too under-done, they will continue to bake resting in the pan and will harden as they cool.
how to brown butter
Alright, let’s talk about that brown butter. Brown butter is simply a method of cooking the butter in order to toast the milk solids. You’ll know it’s done when the butter turns a golden brown, hence the name.
You can easily skip this step and just go with regular butter or coconut oil, but brown butter gives these keto blondies an insanely delicious nutty, toasted flavor that’s totally worth trying.
To brown butter, you’ll want about 1/3 cup of softened butter (preferably salted and grass-fed or pasture-raised) plus an additional tablespoon, just to be sure you have enough after it has browned. Some of the liquid will evaporate as it cooks, which is why it’s best to measure the brown butter after you cook it.
- Melt the butter. In a light colored pan (I use a white one but a light stainless steel pan will work as well), add the butter in small clumps or slices. Cook the butter on medium, stirring occasionally.
- Stir, stir, stir. Since brown butter can easily turn into burned butter, use a spoon or rubber spatula to stir it frequently, especially after it starts to foam and sizzle. Do this for about 5-7 minutes, or until you notice the color change into a toasted, golden brown (most noticeable in the specks of milk solids).
- Cool. Once it has browned, immediately remove it from the heat and carefully pour it into a small dish to cool. It should cool for about 5-10 minutes, so I like to get the rest of the ingredients ready during this time. Measure out 1/3 cup to use in the blondies and save any excess for later use!
the most amazing keto blondies recipe
No joke. Want to know why? I tried out several different recipes and finally settled this one. Many keto blondies out there are entirely almond butter based, which affects the flavor and texture, and feel heavy. Others are not “gooey” enough, are too dry, and resemble more of a cookie bar. This one is easy to adapt to meet dietary needs (i.e. dairy-free), it’s full of flavor, and you can also swap the almond butter for creamy peanut butter!
I hope you love this keto blondies recipe! It has been on repeat in our house to everyone’s delight.
Also, I imagine you could easily scoop out the dough to form some delicious, brown butter and sea salt chocolate chip cookies. I haven’t tried that yet but it’s next on my to-do list.
Let me know if you give it a try, will you? And as always, I’d love to hear what you think of this recipe. Give a star review below, drop a comment, or send me a shot of your keto blondies on Instagram!
you might also love…
- These coconut chocolate chip tahini cookies have an incredible combination of flavors! They’re soft and chewy, and only a few net carbs each!
- Have you tried this keto zucchini bread? It’s delicious way to make use of zucchini season! This gluten-free and dairy-free bread will disappear quickly.
- This easy keto brownies recipe has amazing chocolate flavor and an ooey gooey texture that makes the perfect keto brownie.
- 1/3 cup coconut oil or grass-fed butter (for brown butter, see notes for instructions)
- 1/3 cup almond butter
- 1/2 cup Golden monk fruit sweetener (by Lakanto)
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- 1/3-1/2 cup keto-friendly chocolate chips (like Lilys)
- sea salt flakes, like Maldon salt, for topping (optional)
- Preheat the oven to 350°F. Line a square or rectangular baking dish with parchment paper (or grease with coconut oil/butter). I use a 8" x 8" baking dish.
- In a mixing bowl or standup mixer, whisk together the coconut oil or brown butter with the almond butter and golden monk fruit sweetener. With the mixer on low, drop in one egg and beat on low until it's combined. Drop in the egg yolk and continue to mix on low. Mix in the vanilla.
- Stop the mixer and add in the almond flour, coconut flour, and baking soda. Mix on low until all of the dry ingredients are incorporated.
- Stir in the chocolate chips (I always set aside a few to press into the top of the blondies before baking). Transfer the batter to the dish (it will be thick) and press it into the dish with a spatula, smoothing out the top.
- Press the reserved chocolate chips into the top of the blondies, spread out (if desired). Sprinkle the top with the sea salt. Transfer to the oven and bake for 20 minutes.
- Remove from the oven when the top of the blondies have turned a light golden brown. They will appear under-baked but will continue to bake (and harden) as they cool. Let the blondies cool in the pan for 20-30 minutes or longer before slicing them.
For a peanut butter version, swap almond butter for all-natural peanut butter.
You can use regular granulated monk fruit sweetener or erythritol if you don't have Golden monk fruit sweetener, but the Golden type is closest to brown sugar and adds a light caramel flavor.
How to brown butter:
- In a light colored pan (I use a white one but a light stainless steel pan will work as well), add 1/3 cup + 1 tablespoon of salted butter, in small clumps or slices. Cook the butter on medium, stirring occasionally until it melts.
- Once the butter foams and starts to sizzle, use a spoon or rubber spatula to stir it frequently. Do this for about 5-7 minutes, or until you notice the color change into a toasted, golden brown (most noticeable in the specks of milk solids).
- Immediately remove it from the heat and carefully pour it into a small dish to cool for about 5-10 minutes. Measure out 1/3 cup to use in the blondies and save any excess for later use!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gCholesterol: 44mgSodium: 15mgCarbohydrates: 9gNet Carbohydrates: 4gFiber: 5gSugar: 1gProtein: 7g
This nutritional information is approximate and is provided for convenience as a courtesy.